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This recipe quite much sums up my low carb venture in lifestyles… to get innovative and recreate my favored comfort foods in as many variations as feasible. once I published my breakfast on Instagram, you all went nuts for it and were asking for a recipe.
After ingesting it for breakfast five days in a row, I notion I must oblige. If I’m trustworthy, it become dinner on of these days. In fact, I just finished eating it before I typed up this recipe. i'm all about easy and flavorful all in the identical dish. The less time in the kitchen, the better. I’m certain you compromise! the secret to getting the ones flawlessly gooey yolks and still getting crispy pepperoni is to take your time and cook them slow and low.
The first rate component about this recipe is that you can trade it up with any of your favorite pizza toppings. Use your favourite meat topping and your preferred sort of cheese and get innovative with it. go crazy and upload a few greens!
INGREDIENTS
- 1 tbsp butter
- 2 large eggs
- 2 tbsp Pizza Sauce (recipe here)
- 2 tbsp feta cheese, crumbled
- 2 tbsp mozzarella cheese, shredded
- 5 slices pepperoni
- dash Italian seasoning
DIRECTION:
- warmness butter in an egg pan over medium low warmth. (You don’t should use an egg pan, however it does make things less difficult.)
- once the butter is melted and the pan is heated, crack the eggs into the pan.
- once the whites simply slightly begin to set and flip white, spoon the sauce onto the eggs and sprinkle the feta over top.
- lessen warmness to low and maintain cooking. once the whites are nearly absolutely set, upload the mozzarella cheese, pepperoni, and Italian seasoning on pinnacle.
- maintain cooking on low until the whites are absolutely set, the pepperoni is cooked and the cheese is melted.
source https://elissakitchen.blogspot.com/2018/11/pizza-eggs-low-carb-keto-gluten-free.html
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